Chatham College
(
Pittsburgh
PA
15232 )
- Contact Name:
- Leslie Ekstrand
- Contact Title:
- General Manager - Parkhurst Dining Services
- Telephone:
- (412) 365-1659
- E-Mail:
- lekstrand@chatham.edu
- Who was most responsible for initiating your farm-to-college program?
- Farmer(s)/farmer organization(s)
- Dining/food services personnel
- In what year did the program begin?
- Other, please specify:
- Are students actively involved in maintaining the program?
- yes
- How are the students involved in the program?
- Work in campus/student farm or garden
- What role, if any, have cooperative extension agents or other agency/agricultural professionals played in the farm-to-college program?
- Facilitator for certain program components
- Resource/contact person
- Stimulating interest and/or disseminating information (i.e., outreach)
- What role, if any, would be useful for cooperative extension agents or other agency/agricultural professionals to play in the farm-to-college program?
- Resource/contact person
- Who runs/is primarily responsible for the farm-to-college program? (please choose primary person/group in charge)
- Purchasing manager/department
- Where do the majority of your locally purchased farm products come from?
- State-wide
- What are the primary local farm products you purchase? (please list top 3-5 items)
- Other, please specify:
- Are any of these local food products organically grown?
- yes
- What is the approximate total number of individual farmers you purchase products from during an entire calendar year?
- Don't know
- Don't know
- Who/where are local products purchased from?
- Distributor(s)
- If you work with a farmer-managed cooperative, other farmer network, or distributor that carries local farm products, please write in as much of the the following information as possible - Name, Complete mailing address, Phone, Email, Website.
- Other, please specify:
- Other, please specify:
- Are local food products used in...
- Catering
- Convenience store items
- Regular menus
- Special events
- Was external funding or other resources (grants, equipment, etc.) used to...
- Not used
- Have any of the following individuals or groups been directly involved in development, coordination, education or promotion related to the farm-to-college program?
- Faculty member(s)
- Farmer association(s)
- Food service management company
- Other community/local/state organization(s)
- Student environmental organization(s)
- Is there a local farmer's organization (i.e., a cooperative) involved in your program that was in place prior to the program's start?
- Other, please specify:
- Have you used any of the following to promote the program or enhance its educational value?
- Information in dining locations about the program
- Press releases
- Special events (eg., local foods dinner)
- What, if any, other environmental initiatives on your campus are connected with the farm-to-college program?
- Fair trade projects
- Herb/kitchen garden
- Nutrition education
- Recycling program
- Sustainable agriculture research and curriculum projects
- Do local products cost more on average?
- yes
- yes
- If yes, how do you manage the higher price?
- Pass cost directly on to consumer
- What do you see as the most significant barriers to starting or sustaining farm-to-college programs?
- Getting farmers approved through food service company
- Seasonal availability of products
- What do you see as the most significant benefits from farm-to-college programs?
- Higher quality food
- Supporting local farmers, community and/or economy
- Of the following policy issues, please choose up to two, if any, that you believe would provide the most significant support for farm-to-college programs:
- Language written into food service contracts to support local food purchases
- Grants/subsidies to help farmers shift to more sustainable production and direct marketing
- What strategies, if any, do you recommend for making farm-to-college programs work?
- Get food service company support or endorsement
- Start small, such as planning a local foods dinner
- What resources, research, or contacts, if any, were useful for starting or expanding your farm-to-college program?
- Other, please specify:
- What resources, materials or research are needed for better guidance and encouragement of farm-to-college projects?
- Other, please specify:
- Other, please specify:
- Is dining/food services:
- Contract-managed (please provide contractor name)
- Contract-managed (please provide contractor name)
- If the program is contract-managed, from which level(s) of the company are individuals involved in the program?
- Corporate office
- Local level
- Regional level
- Total number of individual meals served daily in locations operated by dining/food services:
- Other, please specify:
- Other, please specify:
- Does food services use a (please choose most appropriate answer):
- Meal (board) plan
- Meal (board) plan
- What is dining/food services' approximate annual budget for food?
- Other, please specify:
- Other, please specify: